Punjabi Dry Chole
 
 
Aromatic Dry Punjabi Chole is a easy side that can be prepared within 45 minutes. Channa tastes great with rice and roti.
Author:
Recipe type: Chole
Cuisine: Indian
Ingredients
  • Dried Chickpea - 1 cup
  • Onion - 1
  • Tomato - 1
  • Green chili - 1
  • Ginger - ½ tbsp, peeked and grated
  • Garlic - 1 tbsp
  • Turmeric powder - ¼ tsp
  • Punjabi garam masala- 1 tsp + ¼ tsp
  • Chilli powder - 1 tsp
  • Salt - as needed
  • Sugar - pinch
  • Tea powder - ½ tsp
  • Oil - 1 + ½ tbsp
  • Bay leaf - 1
  • Cardamom pods - 2
  • Clove - 1
  • Fenugreek - ⅛ tsp
  • Poppy seeds - ¼ tsp
Method
  1. Soak Channa over night or around 8 hours
  2. In a small bowl add tea powder and hot water. Let it sit for 5 minutes Strain the tea extract
  3. In pressure cooker add Channa, water (to soak Channa (around 2+ ½ cup), little salt and tea extract and cook for 8-9 whistle and let the pressure release naturally
  4. In a wide pan add oil and when oil is hot add the whole spices and cook
  5. Add ginger - garlic and cook in a low flame till it becomes brown and cooked well
  6. Add onions and cook till the onion is translucent
  7. Add tomatoes and cook till the tomato is Michu
  8. Add Punjabi garam masala, chilli powder and turmeric powder and cook for 3-4 minutes tills the raw smell goes off
  9. Add green chilli and give a quick stir
  10. Add the Cooked Channa and mix well
  11. Add 1 cup water cover and cook the Channa for 6-7 minutes till the water absorbed and masala is well blended with Channa. Switch off and serve
Notes
1. Tea bag can be added while coooking Channa
2. Since garam masala was flavourful I kept it simple with masala. If you prefer Channa masala can be added
3. Channa can also be made in a gravy form. Add 2 cups of water and boil the Channa
4. Canned chickpea can be used for this recipe. wash and rince the canned chickpea and use it to the onion - tomato masala
Recipe by Traditionally Modern Food at http://traditionallymodernfood.com/index.php/2018/03/30/punjabi-dry-chole/